grapefruit curd.

grapefruit curd.

After a month of all the flavors of christmas, I was ready for something new. And that something new was grapefruit. While I don't like to eat grapefruits on their own, I love grapefruit flavored things. I was flipping through my new Martha Stewart Baking Handbook and this recipe caught my eye. This stuff was delicious, tart and sweet with a deliciously strong grapefruit flavor. I can't wait to use it for little tartlets.

Ingredients:

8 large eggs yolks
1/2 cup freshly squeezed ruby red grapefruit juice
1/2 cup plus 2 tablespoons freshly squeezed lemon juice
finely grated zest of 1 ruby red grapefruit
1 cup sugar
1/8 teaspoon salt
1 1/4 sticks unsalted butter, cold, cut into pieces

Directions:

Combine yolks, grapefruit juice, lemon juice, half of the zest, and the sugar in a saucepan; whisk to combine. Cook over medium-high heat, stirring constantly with a wooden spoon (be sure to scrape the sides of the pan), until the mixture is thick enough to coat the back of the spoon, 8 to 10 minutes.

Remove saucepan from heat. Add salt and butter, one piece at a time, stirring until smooth. Strain through a fine sieve unto a medium bowl. Stir in the remaining zest. Cover with plastic wrap, pressing it directly onto the surface of the curd to prevent a skin from forming. Refrigerate until chilled and set.

Just don't do what I did and zest your finger along with the grapefruit. It hurts.

happy new year everyone!